There is no Easter, at least not at my house, without the traditional Easter pie. My father loves it and I always prepare it for him. I'm used, since I am fussy, to prepare it following the original recipe, born in Liguria in 1500 (or at least the first written record of this pie dates from 1500) and I dont' use any of the many, many variations that have spread throughout Italy. The traditional recipe of italian Easter pie and its many variants are all linked by the fact that it is still a baked pie in the oven, stuffed with vegetables, eggs and ricotta. The original recipe of Easter pie, though, provides that the dough enclosing the filling is prepared in a very particular way: now often using puff pastry or brisè dough (unfortunately almost always bases yet ready to cook), but he ORIGINAL DOUGH of italian Easter pie is made of thin sheets made from a dough based on water,flour and extra virgin olive oil. The tradition once had as many as 33 sheets, I have made 9, 4 under and 5 above. In the FILLING usually are used leafy vegetables such as chard, Spinach, the herbs of the field. And still, inevitable marjoram, which gives to the pie a unique scent , in addition to grated cheese, ricotta and, obviously to eggs, that are not already included in the dough boiled, but raw, lying in small dimples created within the stuffing. I assure you that the italian Easter pie, prepared following the original recipe, It is a delicacy that you will remember forever. For us Easter pie is part of the Easter Monday, also because this rich pie is much more good cold: so we prepare it one day in advance. You can make a picnic , Indeed, or eat at home (Today would call it brunch) for Easter Monday, choosing between an arancino messinese, a slice of Easter pie, and some chocolate dessert. Obviously, do not forget to have a look at all my EASTER RECIPES to find something tasty whether you like it. And have a nice day.
EASTER ITALIAN PIE (original recipe)Print This
- FOR THE DOUGH:
- 500 grams of flour 00
- a large pinch of salt
- 75 milliliters of virgin olive oil
- 250 milliliters of warm water
- extra virgin olive oil for brushing the layers of pasta
- FOR THE FILLING:
- 1 kilogram of chard
- extra virgin olive oil, just enough
- fresh Marjoram, just enough
- salt and pepper, just enough
- a fresh onion
- 4 eggs
- 500 grams of ricotta cheese (or cow ricotta if you prefer, Liguria would use prescinseua)
- 120 grams of grated Parmigiano Reggiano DOP
To prepare the pie you have to start from the dough: put the flour on the work surface. Add the salt and oil, and half of the warm water and began to knead. When the water will be absorbed, add more: recommendation, As always, add the water slowly, because it may well need a little’ less than the quantity indicated (as even a little’ more). You have to get a firm dough, elastic, homogeneous and not humid: usually a hydration to 50%, that is, a weight of flour double compared to that of water, is more than enough. Wrap the dough in plastic wrap and let stand at room temperature for one hour.
While the dough for the Easter pie rests , prepare the vegetables for the stuffing. Clean the chard and wash them thoroughly under running water, then boil them in salted water and drain. I advise you to leave the beets in the colander, with a weight on top, so they lose more water can. When the beets will be well drained you can squeeze slightly. Chop the chard boiled, chop the onion and fry in olive oil. Then add boiled beets, some’ of salt, some’ balck pepper (PHOTO 3). Cook for a few minutes, so that the residual water evaporate. Place the vegetables aside and let cool completely.
Mix the ricotta with a fork or a hand whisk, then combine the now cold beets, the marjoran, finely chopped, Parmesan and taste to adjust salt if necessary and pepper (PHOTO 4): the filling must be very tasty but not salty.
Divide the dough into 11 pieces of equal size (PHOTO 1) and cover with foil for foods in a way that does not form a crust on the surface. At this point, you have to get 11 thin layers, working the dough with a rolling pin on a lightly floured work surface. 'Extra Fine’ it means, if you put your hands under the dough, you have to see them in transparency (PHOTO 2). The sheets must be larger than the pie plate, because both sides with every puff need to coat both the bottom. Keep the sheets covered with plastic wrap so they will not dry. Once you have prepared all the sheets of dough for the Easter pie, you have to grease the pan with a little’ of extra virgin olive oil and wrap it with the first sheet of dough (PHOTO 5). You must greas every sheets with a little’ extra virgin olive oil, because the fat layer between one and the other will facilitate the peeling of the dough. Continue overlapping the second sheet, then grease it with oil, add the third, grease it and finally positioned the fourth sheet. Prick the bottom of the pan with the tines of a fork and pour the filling of ricotta and chard. Level the stuffing and, with a spoon, create four (or five, If you want to put an egg more) small bowls. Break an egg and let it slip gently into each of 4 bowls (PHOTOS 6).
At this point, you just need to cover the Easter pie with the first of five sheets left, making it adhere well to the filling. Brush the dough again with extra virgin olive oil and so continued until exhaustion of 5 sheets, tucking the edges. To seal the Easter cake, cut any excess dough and pinch the sheets that protrude from the pan so as to create a decorative border. Brush the surface with extra-virgin olive oil.
Cook the Easter pie in a static oven and preheated to 180 degrees for 60 minutes or until it is golden. If you did a good job, the sheets of dough will swell as the puff pastry. The Easter pie is eaten cold , and it is even better if prepared the day before. So I just have to wish you good appetite and happy Easter!